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What Are You Chef-ing Tonight, Dr?
Comments
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Wendy'sSouth of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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@johnincarolina - I responded and gave some details on the cake and a link to the recipe above.Acn said:
Now the cake was done primarily by my daughter. She made all the components (and there are a bunch), with an assist from my wife when it came to assembly. It came from 'All About Cake' by Christina Tosi, of Milk Bar fame. It is German Chocolate, and goes, from bottom to top - cake layer (brushed with chocolate cake soak), coconut crack, pecan crunch, frosting, cake layer (brushed with chocolate cake soak), coconut crack, pecan crunch, frosting, cake layer, frosting, toasted sweetened coconut. It is outrageously good.Foghorn said:
Here is the full cake recipe should anyone be interested.LBGE
Pikesville, MD
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Philly cheesesteaks and hand cut fries~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Parmesan crusted pork chops with pan gravy. I lightly brined the chops 24 hours, they were so tender you could cut them with a fork. My wife has not been a gravy fan since I’ve known her, she longer asks questions when I add butter and flour to a skillet used for searing meat. I got a good chuckle when she quietly got up and came back with her chop doused with gravy after trying it on the side.



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Chickens

I would rather light a candle than curse your darkness.
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Beans in the instant-pot, scalloped potatoes (an experiment I didn’t like - too watery) and ribs from the freezer.Not too shabby for a winter/Covid lockdown meal.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Chicken was decent. Still have some improvements to make. Especially in the tying and securing.

I would rather light a candle than curse your darkness.
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chicken kibbeh
______________________________________________I love lamp.. -
leftover chicken parm and spaghetti baked for lunch. since this is a chef thread im naming my restaurant Leftovers
fukahwee maineyou can lead a fish to water but you can not make him drink it -
For Fat Tuesday, I cooked a pound of Gulf Shrimp from Sam's in my Sous Vide with Old Bay and St. Elmo's cocktail sauce. I made red-beans and rice to go with it. Washed it down with some Sazerac!
Laissez le bon temps rouler!
Clinton, Iowa -
Brisket chili. My first attempt.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Crab cakes with roasted red pepper aioli, haricots verts, lemon orzo, and lobster bisque
______________________________________________I love lamp.. -
cake, anyone?
______________________________________________I love lamp.. -
Shrimp Scampi on spaghetti. I thought I had vermouth, but I didn't so I used marsala instead. Don't know what that's called but it was tasty.

“The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."
- Julia child
Ogden, UT, USA
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Getting some strips ready to go on. First time grilling in 3 weeks, temps in the teens today!

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Dinner


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Pan fried red snapper, it being Lent and all.
paired with a simple garlic pasta and a green salad. -
Crayfish and shrimp enchiladas

______________________________________________I love lamp.. -
Oh man, that looks good.nolaegghead said:sCrayfish and shrimp enchiladasColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Lol crayfishnolaegghead said:Crayfish and shrimp enchiladas
NOLA -
Smoking roast brisket. Some mustard and salt and pepper. 1/2 a full brisket. The other half is curing for pastrami.
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Gringo tacos w/bottled Taco Bell mild sauce.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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@buzd504. Spellchecker, not me.______________________________________________I love lamp..
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SRF kurobuta pork tenderloin drizzled with chili oil:

It was good!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Beer can chicken thighs I think
playlist = Robert Earl Keen radio
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braised lamb shank and grilled veal rolls stuffed with bread crumbs, pine nuts and pecorino.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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@SonVolt, I'm pretty sure there is some kind of rule against dropping a description of something like that here without pics. If there's not, there should be.SonVolt said:braised lamb shank and grilled veal rolls stuffed with bread crumbs, pine nuts and pecorino.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@Joh@JohnInCarolina Way to bring it, following thru after last night's Zoom. That looks incredible.JohnInCarolina said:SRF kurobuta pork tenderloin drizzled with chili oil:
It was good!
I may need to get off the beef only gig with SRF- they should thank you!
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
A couple of 3 cooks over the last few days.

extra meaty ribs, they took a little longer than I had planed but it was worth the wait.
Garlic wings made with WAY too much homegrown garlic.
Finally Baked shrimp scampi. They turned out better than I expected.
The best things in life are not things.
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